These prawns are deliciously rich in flavor and are good hot or cold. Serve them with mashed potatoes (see page 168) or with a little couscous (page 112) moistened with olive oil. Use raw king prawns: they are gray and turn pink when they are cooked. Some supermarkets sell them fresh and ready-peeled. You can also buy them frozen with their heads off from some fishmongers. The weight of these packs is inclusive of a thick ice glaze, which means that you need to double the weight—that is, for 1 pound of peeled prawns (about 25), you need a 2-pound package.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.